Rating: 4.5 stars
17 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

These pork sandwiches are ready to ride. Grill the tenderloin and assemble the sandwiches at home. Wrapped in foil, they will stay warm while you travel to your picnic destination. Or slice and refrigerate the meat, and serve the sandwiches cold. Take along the dressing in a thermos or tightly closed jar, and allow people to dress the sandwiches themselves.

Recipe by Cooking Light October 2005

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Read the full recipe after the video.

Recipe Summary test

Yield:
8 servings (serving size: 1 bun, 3 ounces pork, and 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill to medium-high heat.

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  • Combine jelly and water; set aside.

  • Combine paprika and next 6 ingredients (through pepper); rub evenly over pork. Place pork on grill rack coated with cooking spray; cover and grill 15 minutes, turning pork occasionally. Brush pork with jelly mixture. Grill an additional 5 minutes or until thermometer registers 155° (slightly pink).

  • Place pork on a cutting surface. Lightly cover with foil; let stand 10 minutes. Thinly slice pork. Combine ranch dressing and barbecue sauce. Serve pork and ranch mixture with buns.

Nutrition Facts

329 calories; calories from fat 22%; fat 8g; saturated fat 2g; mono fat 2.1g; poly fat 1.6g; protein 27.8g; carbohydrates 34.6g; fiber 1.8g; cholesterol 76mg; iron 3.1mg; sodium 920mg; calcium 73mg.
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